The Aftermath of Halloween

Despite all the things I have to do today, I decided to stay up till 3:30 in the morning baking! I must say my foods turned out pretty yummy.

PUMPKIN INSPIRED, which is why I decided to name this post The Aftermath of Halloween.

Toasted Pumpkin Seeds, anyone?

Ingredients:

– 1.5 – 2 cups pumpkin seeds, or however much you can get out of your pumpkin
– 6 cups of water
– 6 tsp of salt
– 5 tsp of garlic salt
– 1 tbsp of extra virgin olive oil
– Garlic powder or Lemon Pepper (as much as you want!)

Instructions:

1) Pour the pumpkin seeds and 6 cups of water into the boiling pot.
2) Mix in the 6 tsp of salt and 5 tsp of garlic salt. Bring to a boil.
3) Let simmer for 4 minutes.
4) Remove from heat and drain!
5) Preheat the oven at 400 degrees.
6) Pour the 1 tbsp of olive oil on a baking sheet and spread evenly along the bottom.
7) Then spread the drained garlicy salty pumpkin seeds evenly along the baking sheet.
8) Sprinkle garlic powder/ lemon pepper/ both on top of the seeds and toss it in the oven
9) Bake for about 15 – 20 minutes (Use less time if your oven is stronger), or until the perfect brown you desire. 😉
10) Take out the seeds and let it sit until it cools down
11) Eat it whole for all the nutrients! 🙂

1) Preheat the oven at 350 degrees
2) Mix flour, sugar, baking soda, salt, cinnamon, nutmeg.
3) Beat the eggs, and cut up the pumpkin gut to make sure it can mix well.
4) Pour in water, oil, eggs, pumpkin and MIX WELL. Trust me, you want to mix it very well.
5) Put it in a bread pan! Or 2 if you only have a small one. I recommend you use non-stick spray so it’s easier to clean after!
6) Bake for 1 hour. In between this hour, I would put some knife slits down the bread to make sure the inside gets cooked well.
7) Let cool and munch!

All that came from this pumpkin!

Yes, you may call me an artist, a pro, an awesome pumpkin carver. Whatever you wish.